Soak the shiitake mushrooms in hot water for at least 2 hours or overnight. Then soak the rice in cold water for a minimum of 2 hours, overnight is best. Then mix with the vegetable stock and a pinch of salt and pepper to season in a tray. Steam over a bamboo steam basket for 30 minutes until cooked through.

Blitz all ‘The Vegetable Paste’ ingredients in a food processor until a coarse paste has formed. Then mix the vegetable paste together with the cooked glutinous rice. This forms the filling for the stuffed chilli peppers.

Now slice along the length of the chillies, half way through without piercing both sides of the chillies. Carefully fill the chillies with the sticky rice mix and veggie mix until each chilli is well filled.

To make the Korean dipping sauce, finely chop the ginger, garlic and spring onion and then add all the chilli flakes and sauces together and mix well until the palm sugar has dissolved.

Brush a little avocado oil or vegetable oil around the chillies and grill on a griddle pan on a medium-high heat for 10–15 minutes until softened or charred on the edges. This can also be done under a grill or on a barbecue. Serve with the Korean dipping sauce on the side.